The 50 Best Wild Game Recipes. Tasty, Fresh, and Easy to Make! PDF
Preview The 50 Best Wild Game Recipes. Tasty, Fresh, and Easy to Make!
The 50 Best Wild Game Recipes Tasty, fresh, and easy to make! Adams Media, a division of F+W Media, Inc. Avon, Massachusetts Contents Introduction Catfish with Chunky Salsa Baked Shad Fish Cakes with Mustard Sauce Barbecued Trout and Vegetables Roasted Red Snapper Poached Halibut with Red Pepper Aioli Grilled Tuna Niçoise Salad Rosemary Honey Bluefish Barbecued Tenderloin and Mushroom Skewers Venison Burgundy Smoky Spicy Meatballs in Barbecue Sauce Beer-Braised Venison Buffalo Chili in a Bread Bowl Shredded Wild Boar Buffalo Burgers with Cranberry Relish BBQ Squirrels Rabbit Stew Juniper Marinated Hare Stuffed Ptarmigan Breast with Wild Rice Asiago-Crusted Pheasant Breast Prairie Chicken Parmesan Bacon-Wrapped Smoked Quail and Pheasant Woodcock and Morels over Lemon Tarragon Wild Rice Broiled Dove Pigeon Breasts with Sautéed Apples Asian Marinated Duck Mandarin Duck Salad Tender Duck Duck Confit Prosciutto-Wrapped Goose Teriyaki Goose and Pineapple Bites Roast Goose with Sun-Dried Tomato Sauce Goose Liver Pâté Turkey Jerky Deep-Fried Turkey Homestyle Turkey and Noodles Spicy Stuffed Turkey Breasts Spicy Chipotle Rub Teriyaki Marinade Cranberry and Golden Raisin Relish Juniper–Apple Cider Brine Herb Rub Jalapeno Cheddar Beer Bread Buttermilk Biscuits Mushroom, Water Chestnut, and Wild Rice Casserole Lemon Tarragon Wild Rice Missouri Icebox Cookies Fresh Pears with Crème Fraîche and Chokecherry Syrup Gingersnap Ice Cream Homestyle Pecan Pumpkin Cream Pie Also Available Copyright Page Introduction As any hunter knows, only careful planning and execution ensures success. Yet, successful hunting is not limited to just the catch, but also the at-home preparation. A dry duck is still a dry duck, whether purchased at the local grocery store or successfully hunted. Therefore, shouldn’t your recipes reflect the same careful preparation as the initial hunt? Here are fifty recipes that will satisfy your family and tantalize guests while accentuating the unique tastes of wild game. Whatever you bring home, from lean venison to flavorful wild turkey, and from fresh deep-water fish to close-to- home squirrel, you’ll find creative and delicious ways to cook it. We’ve collected the fifty best wild game recipes, ranging from comfort food, like Smoky, Spicy Meatballs in Barbecue Sauce to the more upscale Venison Burgundy. And because no meal is complete with accompanying sides and desserts, The 50 Best Wild Game Recipes includes recipes like buttermilk biscuits, seasoned wild rice, and gingersnap ice cream — perfect complements to your beautifully prepared main course. You’ve worked hard to ensure only the freshest of food is at your family’s table, make sure to choose recipes that make your efforts worthwhile! Catfish with Chunky Salsa Celebrate the flavor of your freshly caught catfish with this tasty alternative to frying. The piquant salsa is a nice finishing touch. Serves 4 Ingredients 2 pounds catfish fillets 1 lemon Salt and white pepper to taste 2–3 tablespoons extra-virgin olive oil 1 cup store-bought salsa 1 tomato, chopped 1 ear of sweet corn, fresh-picked 1⁄2 cup fresh cilantro, chopped 1. Preheat your oven broiler to high. 2. Rinse the catfish fillets and pat dry. Squeeze lemon juice over the fillets and sprinkle with salt and white pepper. 3. Lightly oil a broiler pan and place the fillets on it. Drizzle lightly with the olive oil. Place under the broiler and cook for about 8 to 10 minutes, depending on how thick the fillets are. 4. In the meantime, combine the salsa, tomato, corn kernels, and cilantro in a bowl and mix well. Serve catfish with a dollop of salsa. Wild Catfish It goes without saying that the best-tasting catfish is going to come from clean streams and lakes. Because they are bottom feeders, the meat may taste muddy. It’s best to fish for catfish before the water temperature gets too warm. When cleaning the fish, remove any of the meat that has blood in it, keeping only the firm white flesh. Baked Shad In Latin, the word shad means “most delicious.” The American Indians taught English settlers to cook the fish by placing it on cedar planks and roasting slowly to dissolve the many bones. The slow-cook method is also employed here. Serves 4 Ingredients 1 (3-to 4-pound) whole shad, cleaned 2 tablespoons olive oil 1⁄2 teaspoon garlic salt 1 teaspoon lemon pepper 1⁄2 cup toasted pine nuts, divided 4 green onions 1 lemon, halved 1⁄2 cup white wine 1. Preheat oven to 250°F. Lightly grease a deep disposable aluminum pan large enough to hold the shad. 2. Lightly coat shad with olive oil. Salt and pepper inside and out. Place 2 tablespoons of the pine nuts and the whole green onions in the cavity of the fish. Set in pan. Sprinkle pine nuts on top. Squeeze the juice of a whole lemon over the fish. Pour the white wine into the pan. Cover tightly with heavy-duty foil. 3. Bake in the oven for 5 hours. Serve with wine sauce spooned over each serving. Smoked Shad Following the preparation of the recipe above, the foil-encased shad could also be placed on a smoker at 225°F. Cook for 1 hour with the foil open so that the wood smoke can penetrate. Tightly close the foil and cook for another 4 to 5 hours.
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